Cuban Sandwich

Name: Cuban Sandwich with Pulled Pork and Swiss Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cuban-American
Ingredients: 1 loaf ciabatta bread; 1.5 lbs pulled pork, cooked; 4 tbsp butter, softened; salt, to taste; 1/4 cup spicy brown mustard; 1/4 cup mayonnaise; 8 slices Swiss cheese; 1/2 lb sliced deli ham; 1 cup dill pickle slices

A griddled Cuban sandwich loaded with pulled pork, ham, Swiss cheese, dill pickles, and zesty mustard-mayo on ciabatta bread. The griddle press creates a crispy exterior while keeping the filling warm and melted.

🌍Cuban-American 🏷️Cuban sandwich 🏷️Sandwich 🏷️Pulled pork 🏷️Ham Swiss cheese

🏷️

🏷️Griddle

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 loaf ciabatta bread
1.5 lbs pulled pork, cooked
4 tbsp butter, softened
salt, to taste
1/4 cup spicy brown mustard
1/4 cup mayonnaise
8 slices Swiss cheese
1/2 lb sliced deli ham
1 cup dill pickle slices

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Instructions

1
Cut the loaf of ciabatta bread in half lengthwise.
2
Place the bread cut-side down on a preheated griddle to toast and char.
3
On the griddle, warm up the cooked pulled pork.
4
Once the bread is toasted, remove it from the griddle and spread softened butter over the cut surfaces.
5
Lightly season the buttered bread with salt.
6
In a small bowl, mix equal parts spicy brown mustard and mayonnaise to create the sauce.
7
Spread the sauce evenly over both halves of the bread.
8
Layer slices of Swiss cheese on both halves of the bread.
9
Pile the warmed pulled pork onto the bottom half of the sandwich.
10
Layer the sliced ham on top of the pulled pork.
11
Arrange the dill pickle slices over the ham.
12
Place the top half of the bread on the sandwich and press down gently.
13
To melt the cheese, place the sandwich on one side of the griddle with the burner off, while keeping the other side on low heat to create an oven effect.
14
Close the griddle lid and let the sandwich heat through for 10-15 minutes, until the cheese is completely melted.
15
Remove the sandwich from the griddle, slice into portions, and serve immediately.

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Tips & Notes

Pro tips

Butter the outside of the bread generously before griddling—this ensures an even, golden-brown crust and prevents sticking.
Layer the mustard-mayo sauce on both bread halves before stacking proteins; this prevents moisture from soaking through.
Press firmly and steadily during griddling to compress the layers and meld the cheese; don't flip too early.
Use deli ham sliced thin and pulled pork shredded fine for even distribution and easier eating after pressing.

Substitutions

Ciabatta bread → sourdough or pressed Cuban bread (changes texture slightly but stays authentic)
Swiss cheese → provolone or Muenster cheese (both melt smoothly with the same flavor profile)
Dill pickles → bread-and-butter pickles (adds slight sweetness; reduce pickles to 3/4 cup)
Spicy brown mustard → yellow mustard mixed with a pinch of cayenne (milder with heat control)

Storage & make-ahead

Wrap leftover sandwich in foil and refrigerate up to 2 days. Reheat in a 350°F oven for 5-7 minutes until warmed through, or griddle briefly to recrisp the exterior.

Equipment

panini press or sandwich press · cast-iron skillet (alternative to press)

Common Questions

Can I make a Cuban sandwich without a panini press or griddle?

Yes. Heat a cast-iron skillet over medium-high heat, place the sandwich inside, weight it down with another skillet or a heavy pan for 3-4 minutes per side until golden and cheese melts.